You must try this divine tiramisu....
HERE’S WHAT YOU NEED:
- 520 ml double cream (32% fat)
- 600 g fresh mascarpone cheese
- 600 g ladyfingers also called savoiardi
- 200 g fine sugar
- 500 ml freshly brewed espresso coffee, cooled
- 100 ml Marsala wine, optional
- 120 g unsweetened cocoa powder
HOW TO MAKE IT:
- Whip the cream in a mixer. Increase speed until it reaches a fluffy texture. Set aside in the fridge.
- Mix mascarpone with sugar on low speed for about 3 minutes, until creamy and fully combined.
- Add ⅓ of the whipped cream at a time into the mascarpone cream, gently mixing it in with a spatula. Put in fridge.
- Mix the cold espresso coffee with the marsala, then dip each ladyfinger for 1 second on each side.
- Fill base of dish with ladyfingers.
- Spread half of the prepared mascarpone cream gently over the ladyfinger base.
- Repeat above two steps.
- Place the Tiramisu in the fridge, and allow to set for at least a couple of hours, even better if you leave it overnight.
- Dust with cocoa powder before serving!
Sonya’s Tips
I added some orange zest to the cream mixture
Sprinkle some gold flakes on top if you’re feeling fancy!
I made a simple tablescape with fresh flowers, candles, and linen table cloth.
